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Name: Perfect Giblet Gravy
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Giblets, wing tips, and neck; 2 Ribs, celery, chopped; 3 tb Shopped parsley; Flour; Salt; Black Pepper freshly ground; Bones from turkey; 1 lg Onion chopped; Fat can be poultry fat, ole; Or butter; 2 qt Cold water

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INGREDIENTS

Giblets, wing tips, and neck
2 Ribs, celery, chopped
3 tb Shopped parsley
Flour
Salt
Black Pepper ; freshly ground
Bones from turkey
1 lg Onion ; chopped
Fat can be poultry fat, ole
Or butter
2 qt Cold water

Servings

INSTRUCTIONS

While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. THIS IS THE PERFECT GRAVY by Ann Criswell For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon and/or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk. If desired, brown fat and flour slightly to give more color and flavor. Remove pan from heat. Stir in liquid and whisk constantly until blended with fat-flour mixture. Add chopped giblets. Summer gently about 5 minutes. Correct the salt and pepper to taste. Makes 8-1/2 cup servings.

NOTES

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Perfect Giblet Gravy

Giblets, wing tips, and neck 
2  Ribs, celery, chopped 
3 tb Shopped parsley 
  Flour 
  Salt 
  Black Pepper freshly ground
  Bones from turkey 
1 lg Onion chopped
  Fat can be poultry fat, ole 
  Or butter 
2 qt Cold water

While turkey cooks (or the day before), cover the giblets, wing tips and  neck bones with water in a large pot. Add onion, celery and parsley and  simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and  wing tips; finely chop all giblets and meat. Pour turkey drippings into  bowl; let stand a few minutes or chill in refrigerator until fat rises to  the top. Skim off the fat.                    THIS IS THE PERFECT GRAVY by Ann Criswell For each 2 cups  gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of  liquid (meat juices or broth, vegetable juice, bouillon and/or water).  Measure fat into saucepan. Over low heat, blend in flour; cook until  bubbly, stirring constantly with a wire whisk. If desired, brown fat and  flour slightly to give more color and flavor. Remove pan from heat. Stir in  liquid and whisk constantly until blended with fat-flour mixture. Add  chopped giblets. Summer gently about 5 minutes. Correct the salt and pepper  to taste. Makes 8-1/2 cup servings.

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Perfect Giblet Gravy
kwhatley

Perfect Giblet Gravy
kwhatley

Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 8 Servings

Calories: 42
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 21.6mg		1 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 10.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 42

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